John habbis jones



UNITED STATES OFFICE} ..r onn.mnrs=-Jolms, or Bowmmmmw JERSEY.

rnocnsjsor; TREATINGpIL-s AND FATS.

" l. Specification of Letters nae." pgt td Jun 14-, 19 21,

Io'Drawing. V Application flliadDecember 2s, 1a17. Serial noizoa soe.

To allwhomlz'tqm'zx qgconcewna' V I Be-tknow-n that I,'JoHN-HA1 mrs J oNns,-a subject of'Kin George V 'of-England, and a resident of oundbrook, in' the county of Somerset and State of New Jersey, have invented a certain newand useful Invention'in Process of Treating Oils and-Fats, ofwhich the following is a specification.

The invention relates to a process of treating oils and fats to produce an edible composition for use as butter, oleomargarin, and similar products are now "employed, and which obviates varioussteps in the present processes of producing said materials.

In preparing pure fat butter or cow butter, I am able to utilize a sterilized sweet cream without first culturing the cream, churning said cream directly into a sweet butter, and admixing therewith a base material having the flavor which has heretofore been produced by culturing or fermenting the cream.

This saves such steps in former rocesses as preparing a culture, providing a mother culture, and culturing the sweet milk or cream with the mother culture with all the inherent liabilities of the infusion of undesirable bacteria which produce ofl flavors in the finished product.

In carrying out my process, I prepare a vegetable base from an emulsion, starch, or paste of wheat flour, rice or barley flour, which may be sterilized. This base is then cultured by the infusion of a suitable bacteria until it develops a lacticfermentation giving the desired butter flavor. The material should then be sterilized to stop further fermentation and the possibility of growing a culture of undesirable type. A sufficient quantity of this base, to give the required flavor to the cream, is mixed with sweet butter which is provided by churning the'milk or cream before it is fermented.

I preferably sterilize the cream or fat to thoroughly sterilized so-thata finishedprodnot, of given'characteristicmay always be secured.

In carrying outthe process still further,:

by "using animal fats and oils such as oleooil, beef fat, neutral lard, etc.,-I obviate the necessity of reducing these materials to their oil form, churning with a culturedmilk or butter, and the chilling processesrequired to collect the churned butters and fats;

"It is possible "with my process to prepare 'oleo-oils, stearins, and lards in a single mixing kettle and, admixing 1 directly therewith the flavoring material, thus obviating the 7 Well within the temperature of the melting point of the fat or oil having the highest melting point, thus obviating the necessity of chilling in the cold water bath to collect the congealed material.

I am able to admix the materials, giving a smooth finished product with the desired flavor, at temperatures which permit pouring directly to required containers.

y sterilizing the fats and oils and using a sterile flavoring compound,I produce an article having more definite characteristics as to texture and flavor, and can secure a uniform product which will not have internal reactions that ordinarily produce deleterious effects.

In a co-pending application Serial No. 208,805, I have described the flavoring base in detail and its method or process of production. V V r The base has a certain capacity for obsorbing moisture and thus the required moisture for providing a smooth, finished product may be worked into the oils and fats and without liability of moistureexuding of sweat globules forming on the finished product.

This process does away with the necessity for first melting the oils, stearins, and new tral lard; churning these with ripened or cultured skimmed milk or cream; and pouring the product thus formed into alow temperature water bath to cause the mass to congeal with the heavier oils and stearins, holding the lighter oils and milk in suspension. It also obviates the necessity of working, in butter-working machines after the chilling process to give the required texture. V

I provide all the above characteristics by mixing the flavoring material directly with the oils and fats at temperatures below the melting points, as described. 7

What I claim as my invention and desire .to secure by Letters Patent is: i

1. The process of producing a composition of fat matter which consists in churnlngqthe fat into a congealed mass, providing a vegetable base treated by lactic fermen- -;tat1on, and admixing said churned fat and base. 7 r

2. The process of producing a composition of fatmatter consisting of the mixing of fats and oils at a temperature below the melting point of said materials, and mixing therewith a flavoring material, consisting of a vegetable-base,-having the fiavor of ture of the fat butter produced therein .by organized fermentation.

3. The process of producing a composition of fat matter which consists in reducing fats and oils into a mass of homogeneous character and mixing therewith a flavoring material; said material prepared by treating a base of vegetable origin with lactic fermentation, and said admixture being made at temperatures below the melting points of the fats and oils.

4;. The process ofproducing a composition of fat matter which consists in churning fats and oils with an impregnated starch having the. flavor of butter produced by lactic fermentatiom said admixture being made at a temperature lower than the temperahaving the highest melting point. I I

y t 7 JOHN HARRIS J ONES, l

' Witnesses: Bnssre A. MLILLHEIsER, EDITH REMO D. 

